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On Roasts.

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Lamb Roast, The Next Day

On roasts: I’m a strong advocate that all red meat roasts should be cooked as rare as possible (with potatoes to sop up the roasting juices) and then aged overnight in the refrigerator. You can then slice it into lazy medallions and fry it up in its own fat. If you bought a lean cut, any other fat will do. I’ve duck fat, lamb fat, and a jar of whiskey-fried bacon fat that makes angels sing when I drop a dollop into a pan.

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